Perfect Chocolate Cupcakes
If you’re all about chocolate (and who isn’t?), then Perfect Chocolate Cupcakes are for you! Fudgy, chocolatey, and moist, these luscious cupcakes are all you could ask for. Even better, the cupcakes take just one bowl to make. Love it!
These cupcakes get their moistness from buttermilk and the rich flavor from cocoa powder and brewed coffee.
I have a feeling that this will be your go-to cupcake recipe from now on!
Begin to make the cupcakes by combining the dry ingredients together. In a smaller bowl, whisk oil, vanilla, eggs and buttermilk. Pour the wet ingredients into the dry until the batter is smooth. Pour in the brewed coffee and stir until just combined.
Divide the batter between the cupcake liners. Only fill them about 2/3 full or they might overflow when baked. Once baked, cool them completely before frosting them.
To make the frosting, place the room temperature butter and cream cheese into a stand mixer and cream until smooth and then add the cocoa powder. Once combined, add the powdered sugar, coffee, vanilla and salt. Cream on high speed until the mixture is fluffy.
Transfer the frosting to a piping bag fitted with a tip (I like to use a 1M tip) and frost the cooled cupcake.
There is nothing left to do except pour a glass of milk and indulge! Go for it!
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Perfect Chocolate Cupcakes
Makes: 22-24 cupcakes
Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Ingredients
Cupcakes:
- 1 & 3/4 cups granulated sugar
- 3/4 cups high quality cocoa powder
- 2 cups flour
- 1 & 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 3/4 cup vegetable oil
- 2 tsp vanilla extract
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup strongly brewed coffee
Chocolate Frosting:
- 1 & 3/4 cups salted butter, room temperature
- 1/2 cup cream cheese, room temperature
- 1 & 1/2 cups cocoa powder
- 5 cups powdered sugar
- 1/2 cup strongly brewed coffee
- 1 tbsp vanilla extract
- 1/2 tsp kosher salt
Instructions
Preheat oven to 350°F. Line 24 cupcake tins with cupcake liners. Set aside.
In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, eggs, and buttermilk.
Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
Use 1/3 cup measuring cup or a large ice cream scoop to divide the batter evenly between the cupcake liners, filling them about 2/3 of the way. Bake for roughly 25 minutes, or until a knife inserted in the center of the cupcake comes out clean. Cool completely on a wire rack before frosting.
While cupcakes are cooling, make the frosting. Place butter and cream cheese in a standing mixer fitted with a paddle attachment (an electric hand mixer also works). Cream on high speed for 1 minute, then turn speed to low and add in cocoa powder. Mix until combined, then add in powdered sugar, brewed coffee, vanilla extract, and salt. Cream on high speed for 1 minute, until mixture has lightened slightly and is fluffy.
Transfer the frosting to a piping bag fit with desired tip (I used 1M) and frost the cooled cupcakes!
Recipe from Broma Bakery
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